|Preparation Time||30 minutes|
|Cooking Time||10 minutes|
|2 kg well-matured beef, from the forequarter||2ml grated nutmeg|
|1 kg fatty pork (neck, should, or belly)||10ml ground all-spice|
|45ml coriander seeds||10ml brown sugar|
|5ml whole cloves||125ml dry red wine, or grape vinegar|
|30ml salt||90g think natural sausage casings, soaked in water|
|15ml milled black pepper|
- Trim the beef and pork of all sinews, cut into long narrow strips about 3cm in diameter, and freeze for about 30 minutes.
- Mince through a course mincer for a rough texture (or finely, if preferred)
- Feed through the machine with very little assistance from the tamper. Finish off by mincing a piece of bread to remove the last pieces of minced meat.
- Roast the coriander and cloves in a dry frying pan until aromatic. Grind with a mortar and pestle then sift to remove husks. Mix with remaining spices and sugar, and sprinkle over the mince. Lightly mix in with the red wine or vinegar.
- Drain the sausage casings, place one end over the filling horn, and push on, leaving a 10cm length hanging down. Tie a knot at the end.
- Feed the sausage mixture into the mixer a little at a time, while securing the casing with gentle pressure on the horn to control the unrolling of the casing as it is filled.
- Mould the sausage uniformly with you hand. Don’t pack the casing too full, or the wors will burst while cooking, and try to avoid air bubbles forming.
- remove the filled sausage still attached to the horn from the machine. Push remaining boerewors mixture into the casing and tie a knot at the end.
- Braai the boerewors quickly over the hot coals. The skin should be crisp while the inside remains pink.
- Serve immediately with braai relish.